Joli Lapin hops all around London town to sift through all the rubbish and find something special. From retro, vintage, designer to highstreet, charity shop chic has never looked (or tasted!) so good.

Saturday, January 8, 2011

Lemon Cheesecake Topped w/ Raspberries

As soon as I left London and headed to Toronto for the holidays, the boyf went into survival mode - eating whatever was left in the house and a lot of frozen pizzas. Feeling a bit sorry for him, upon my return I made one of his fave meals and a surprise cheesecake from scratch! I haven't make a cheesecake in years but I must say it turned out pretty good so thought I'd share the recipe.

For the pie crust, I used the same recipe used for my quiche which can be found HERE, the only difference is that I added 1 tbsp of brown sugar and threw in some crushed almond flakes. Pre-heat the oven to 350F/180C, once the shortcrust has been mixed and formed into a ball, roll it out on a lightly floured surface and then place in a 9" springform cake pan. Place in the oven and bake for 15 minutes, remove and allow to cool completely. Reduce the oven to 300F/150C.

For the filling:

2 packs (3 ounces) plain cream cheese - softened

3/4 cup brown sugar

3 large eggs

zest and juice of one lemon

2 tsp vanilla

mix the cream cheese and sugar together, then beat in the eggs one at a time, eventually adding the lemon juice, zest and vanilla.

Pour the filling into the cooled pie crust in the springform pan and place in the oven and bake for 50 minutes - I added some almond flakes to the top half way through - the filling should be set 1 1/2 inches from the edge, with a wobbly middle - it will continue to set while cooling.